Chicken, Onion and Pepper Curry

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Chicken, Onion and Pepper Curry
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
607
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie607 cal.(29 %)
Protein57 g(58 %)
Fat16 g(14 %)
Carbohydrates57 g(38 %)
Sugar added2 g(8 %)
Roughage3.6 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.8 mg(23 %)
Vitamin K9.5 μg(16 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin34.2 mg(285 %)
Vitamin B₆1.4 mg(100 %)
Folate66 μg(22 %)
Pantothenic acid2.4 mg(40 %)
Biotin10.9 μg(24 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C73 mg(77 %)
Potassium915 mg(23 %)
Calcium62 mg(6 %)
Magnesium105 mg(35 %)
Iron4.5 mg(30 %)
Iodine4 μg(2 %)
Zinc3.6 mg(45 %)
Saturated fatty acids7.3 g
Uric acid458 mg
Cholesterol140 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
4 boneless, skinless Chicken breasts (halves)
salt (to taste)
freshly ground Black pepper (to taste)
2 Tbsps Peanut oil
2 cloves garlic cloves (peeled and minced)
2 tsps freshly grated ginger
2 Tbsps red Curry paste
cup Coconut milk
1 cup chicken stock
1 large onion (peeled and sliced)
1 large, green Bell pepper (rinsed; trimmed and sliced into strips)
2 red chili peppers (rinsed and sliced on the diagonal)
½ Tbsp Palm sugar
2 tsps Fish sauce
1 Lime (cut into wedges)
2 cups cooked Rice (to serve)
How healthy are the main ingredients?
Coconut milkgarlic clovegingerChicken breastsaltonion

Preparation steps

1.
Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife, cut the chicken into bite-size pieces. Season with salt and pepper.
2.
Heat the oil in a large skillet or wok. Add garlic, ginger and red curry paste and saute for 1 minute or until fragrant. Add the chicken; stir frequently, until brown on all sides, about 5 to 6 minutes.
3.
Add the coconut milk, chicken stock, onions, peppers, sliced chili pepper and bring the curry to a boil; reduce heat and simmer for about 5 minutes. Add the sugar and fish sauce, and let boil for 1 to 2 minutes longer.
4.
Ladle into serving dishes, garnish with lime wedges and serve immediately with rice.